Makes 4 servings. Recipe is by Teresa Day. 2 tablespoons olive oil 1 pound red potatoes, cut in ⅛-inch wedges 2 cloves garlic, minced 1 teaspoon kosher salt ½ teaspoon black pepper 1 tablespoon fresh ...

Add butter and olive oil into large cast iron skillet over medium heat. Add sweet potatoes and Brussels to skillet. Cook, stirring occasionally, about 10 minutes. Stir in 1/2 cup of water, salt, ...

Sweet potatoes feel like fall, don’t they? Whether they’re mashed, roasted, baked into pies, or tucked into casseroles, they bring that cozy, caramel-sweet flavor we crave once the air turns crisp.

Note: Sautéed chicken breasts cloaked in a flavorful apple cider and whole-grain mustard sauce are paired with sweet potatoes and tart Granny Smith apples in this comforting but healthful winter meal.

This is even better than sweet potato chips because of the lovely caramelizing around the edges. It is the first way I cook sweet potatoes when they come in season, anticipated for weeks. Peel the ...

This post contains affiliate links. Savory Spin earns a small commission from linked products. Please read our disclosure policy for more information. Made with a handful of healthy ingredients, this ...

Preheat oven at 425 degrees. Peel and cut the sweet potato into half inch cubes, put in a Ziploc bag add cornstarch, seal and shake until cubes are evenly covered. Spray sheet with nonstick spray, lay ...

1. In a deep Dutch oven or heavy skillet, heat olive oil over medium heat. 2. Add garlic and sauté until golden. 3. Add potatoes and toss until coated with oil. 4. Sprinkle potatoes with salt, pepper ...